A Perfectly Simple Romantic Menu
Cooking is an act of love, made simple with our step-by-step recipes and of course your bamix.
The start of February can spark panic in the hearts of lovers; the pressure to plan something special, find the right gift and be romantic is enough to leave you cursing every red heart you see. Our suggestion? Give up trying to book a fancy restaurant in advance, and lock yourself indoors. Instead, create the perfect no-fuss, romantic night in with candles, cuddles and this romantic menu for two.
A Simple Savoury Souffle
Two things make a recipe romantic.
1: it’s quick and easy, leaving more time for looking lovingly into each other’s eyes.
And 2: it looks impressive with minimal effort.
This savoury souffle from Chubby Hubby ticks both those boxes.
- 15g butter, melted
- 1.5 tablespoons dried breadcrumbs
- 350g zucchini, chopped
- 125ml milk
- 30g butter
- 3 tablespoons all-purpose flour
- 75g Gruyere or Parmesan, finely grated
- 3 spring onions, finely chopped
- 4 eggs, separated
- Preheat the oven to 180 degrees C.
- Brush the ramekins with melted butter and then tip the breadcrumbs into them. Rotate each to coat the sides of the ramekins completely with the breadcrumbs. Tip out the excess breadcrumbs.
- Cook the zucchini in boiling water for 8 minutes. Drain and then blitz the zucchini and milk with your bamix until smooth.
- Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2 minutes over low heat without allowing the roux to brown.
- Remove from the heat and add the zucchini puree, stirring until smooth.
- Return to the heat and bring to the boil. Simmer, stirring, for 3 minutes, then remove from the heat.
- Pour into a bowl, add the cheese and spring onion and season to taste. Mix until smooth, then beat in the egg yolks until smooth again.
- Whisk the egg whites in a clean dry, bowl until they form soft peaks.
- Spoon a quarter of the egg white onto the souffle mixture and quickly but lightly fold it in, to loosen the mixture. Lightly fold in the remaining egg white. Pour the mixture into the ramekins and run your thumb around the inside rim of the dishes, about 2cm into the souffle mixture. This ridge helps the souffle to rise without sticking.
- Bake for 25 minutes, or until the soufflÃ©s are well risen and wobble slightly when tapped. Test with a skewer through a crack in the side of the souffle - the skewer should come out clean or slightly moist. Serve immediately.
Summery spaghetti with a fresh tomato sauce, basil and ricotta
The best part of this summery recipe is that you can make it a few days ahead of time.
MAKES 3 cups sauce, enough for 1 pound of pasta for 4 to 6 people
- 1 1/2 pounds plum or Roma tomatoes (5 to 6 tomatoes), coarsely chopped
- 2 cloves garlic, peeled and coarsely chopped
- 3 tablespoons olive oil
- 3 tablespoons coarsely chopped fresh basil leaves
- 1/2 teaspoon kosher salt
- Pinch red pepper flakes
- 1 packet dry pasta, such as casarecce, gemelli, angel hair, or linguine
- Fresh ricotta cheese for serving
- 1 handful fresh basil leaves for serving
- Place the tomatoes and garlic in a bowl and blend with your bamix blender until chunky. Continue blending, slowly streaming in the olive oil, until the mixture is smooth, 20 to 30 seconds more. Transfer to a large bowl. Stir in the basil, salt, and red pepper flakes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, transfer it to the bowl of tomatoes, and toss to combine.
- Taste and add more salt or pepper as needed. Serve immediately in shallow bowls, finished with a dollop of fresh ricotta and a few basil leaves.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: The sauce can be make up to 1 day ahead and stored in an airtight container in the refrigerator. Let it come back to room temperature before using.
Devine Chocolate hazelnut cup-cake
Alright, it’s Valentines Day which means dessert simply has to be all about the chocolate.
These Chocolate Hazelnut Cup-cakes (IE: cake in a cup) are so easy to make,
and pack a big punch when they’re ready.
Plus, they’re easy to feed to someone else..
- 2-3 tbsp hazelnuts - ground
- 6 tbsp milk
- 4 tbsp oil
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp cocoa powder
- 8 tbsp flour
- 6 tbsp sugar
- Mix the milk, oil, eggs, salt, baking powder and cocoa powder together with your bamix with the multi-purpose blade.
- Add the ground hazelnuts.
- Add the flour and sugar and mix again.
- Grease two mugs and fill them halfway with the mixture. Stick a piece of nougat in the middle!
- Bake in the microwave for 1-2 minutes on 750 watts.
- February 2019 -